OG Ribs
So I purchased the OG Grilla Smoker a few weeks back and found myself with a Saturday with time on my hands. (for a change)… Zipped over to Costco and despite the masses was in and out, only a small parking confrontation, with a 3 pack of SWIFT PREMIUM St. Louis Cut Pork Ribs.
So this would be the 3rd cook that I have done on the OG, the 2 previous was chicken with Traeger Apple Pellets. The chicken came out very moist as I wet brined them, however just a very light smoke flavor. Obviously this was due to cooking over 300* and for not a long time, under 3 hrs. So, I was anxious as to how the ribs would turn out.
I did not have the patience today to brine the ribs like I normally would, so I just slathered the French's on to bind and used a package of Everglades Fire Dust Rub that I had originally made to send to my friend in WA for Xmas, Sorry Russ, and wrapped it for 1hr before loading the smoker.
Got the OG up to preheated temp of 350* and then turned it down to 225* and loaded it up. I do have a rib rack that I can do up to 6 racks, but instead for the first cook decided to use up the property and lay flat. the 3 racks used it all up nicely. Today was a perfect South Florida winter day, 75 sunny and no humidity (rare) and was using Traegers Comp Blend for pellets. Did the traditional 3hr smoke/1 hr wra/ and finish. After the first hour and once everything tacked up, I started to mop with Apple Cider/white vinegar/Parkay mix. After the wrap, I brushed on a sweet bbq sauce (store bought today) for another 30-40 mins.
Well.... judge for yourself. The OG did a KILLER job. There was always the mystical, minimal, thin, blue haze coming out of the smoker, sometimes not visible. It did not fluctuate hardly at all and I love the way you can open the door on this as little to not have a temp drop, or wide open to flip.
So this would be the 3rd cook that I have done on the OG, the 2 previous was chicken with Traeger Apple Pellets. The chicken came out very moist as I wet brined them, however just a very light smoke flavor. Obviously this was due to cooking over 300* and for not a long time, under 3 hrs. So, I was anxious as to how the ribs would turn out.
I did not have the patience today to brine the ribs like I normally would, so I just slathered the French's on to bind and used a package of Everglades Fire Dust Rub that I had originally made to send to my friend in WA for Xmas, Sorry Russ, and wrapped it for 1hr before loading the smoker.
Got the OG up to preheated temp of 350* and then turned it down to 225* and loaded it up. I do have a rib rack that I can do up to 6 racks, but instead for the first cook decided to use up the property and lay flat. the 3 racks used it all up nicely. Today was a perfect South Florida winter day, 75 sunny and no humidity (rare) and was using Traegers Comp Blend for pellets. Did the traditional 3hr smoke/1 hr wra/ and finish. After the first hour and once everything tacked up, I started to mop with Apple Cider/white vinegar/Parkay mix. After the wrap, I brushed on a sweet bbq sauce (store bought today) for another 30-40 mins.
Well.... judge for yourself. The OG did a KILLER job. There was always the mystical, minimal, thin, blue haze coming out of the smoker, sometimes not visible. It did not fluctuate hardly at all and I love the way you can open the door on this as little to not have a temp drop, or wide open to flip.
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